Sugar Free Lemon Poppy Seed Muffins

You are never going to believe that these delicious Sugar Free Lemon Poppy Seed Muffins are made without sugar. They are also gluten free and very low in carbs as well. Each mouthful is a sensory delight, filled with fresh lemon flavors and delicious ‘pops’ of  poppy seeds. They are the perfect treat for anyone with celiac, diabetes or if you are paleo or follow a low carb way of eating. They are also nut free, so are great for anyone with a nut allergy. My husband has declared these as being my best recipe ever. He gets to taste all of my recipes so I think he can say that on pretty good authority.

Check out the video on you tube to see just how easy it is to make these delicious Sugar Free Lemon Poppy Seed Muffins. Don’t forget to subscribe to my channel while you are there so you don’t miss out on new release videos.

Coconut Flour

Coconut flour has been used in these muffins instead of the usual almond flour/almond meal or mix of almond flour with coconut flour. I’m not sure about you but I have had some horrible recipe experiences with coconut flour, with many recipes leaving a dry taste in your mouth. Do not be concerned with this issue with this recipe, as these muffins are wonderfully moist. You will never guess that they are made with coconut flour.

Sweetener Recommendations For The Glaze

While these muffins taste wonderful as they are fresh from the oven, my favorite way to serve them is to top them with a little lemon glaze. The glaze is sugar free of course. While the recipe specifies using either erythritol or xylitol icing or confectioner’s sugar, you can make your own confectioner’s sugar at home. Simply blitz your sweetener granules to a finer powder in a food processor. Remember if you use a stevia or monkfruit blend of sweetener that it is more concentrated in sweetness. You will need to use less of it in this recipe or the muffins will be overly sweet. You can also process it into a powder to use in the glaze to prevent a gritty tasting glaze.

These will store for around 3 days at ultimum freshness. They freeze really well, and make a great snack that you can throw in your bag as you race out the door. Because they are nut free, they also make a great treat for children to take to school if your school has a no nut policy.

More Wonderful Muffin Recipes

If you are looking for some alternative recipes that are low carb, gluten free and sugar free, make sure you check out these other recipes. Please note that these recipes all contain almond flour/almond meal so aren’t nut free. Perfect for breakfast on the run or just a healthy treat. They all freeze well so are also good for stocking on to help avoid making not so healthy food choices.

Cheese and Chive Muffins

Feta Tomato and Olive Muffins

Raspberry and Macadamia Muffins

Sugar Free Blueberry Cream Cheese Muffins

Dark Chocolate Zucchini Muffins

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Sugar Free Lemon Poppy Seed Muffins

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Course: Baking, Cakes, Muffins and Sweets

Cuisine: Diabetic, Diabetic Recipe, Gluten Free, Keto, LCHF, Low Carb, Low Sugar, Nut Free, Paleo, Sugar Free

Keywords: coconut flour, gluten free baking, keto baking, keto muffins, lemon poppy seed muffin, low carb baking, muffins

Servings: 12 muffins

Ingredients

• 3/4 cup coconut flour
• 1/2 cup erythritol or 1/2 cup xylitol/ 2 Tablespoons Stevia or Monkfruit Blend
• 1.5 tablespoons poppy seeds
• 1 teaspoon baking powder
• A pinch salt
• 4 large eggs
• 1/2 cup almond milk or coconut milk/coconut cream
• 1/2 cup extra virgin olive oil (EVOO) mild flavored
• Juice of one lemon
• 1 teaspoon vanilla extract
• Zest of half a lemon

Lemon Glaze

• 4 tablespoons Erythritol or Xylitol confectioner's sweetener see notes for alternatives
• 2 tablespoons lemon juice or additional juice for additional flavor

Instructions

• Preheat the oven to 170 C/ 340 F fan forced

Muffin Instructions

• Mix all of the dry ingredients together, ensuring the baking powder is well dispersed.
• Beat the eggs in a medium bowl and whisk in the almond milk, extra virgin olive oil, lemon juice and vanilla extract.
• Add the dry ingredients to the wet ingredients and whisk until combined.
• Spoon into 12 prepared muffin pans or trays or paper pans.
• Bake in the middle of the oven for 20-23 minutes or until muffins are cooked through. Take care not to over cook. Allow to cool.

Lemon Glaze Instructions

• Blend 4 tablespoons of erythritol or xylitol confectioner's sugar/icing mix with 2 tablespoons of lemon juice. Mix until there are no lumps. Top each muffin with a thin layer of glaze.

Recipe Notes

If you switch the erythritol or xylitol for a stevia or monk fruit blend in the muffin mix, reduce the amount to 2 tablespoons.

To use a more conventional sweetener such as coconut sugar, add 1/2 cup, or 3/4 cup for a sweeter muffin.

Make sure you use sweetener that is powdered for the glaze. If you don't have confectioner's sweetener/sweetener icing mix, simply process your sweetener in a processor/nutri bullet until powdered.

If you use a stevia or monkfruit blend in the glaze instead of erythritol or xylitol, only use 2 tablespoons or the glaze will be too sweet. It will be slightly runnier in texture but as this is a glaze, it is ok.

Nutritional Information

Serving: 1muffin | Calories: 145kcal | Carbohydrates: 3g | Protein: 4g | Fat: 12g | Fiber: 4g

Note that we calculate our own nutritional values so they may not be precise. Calculate your own if desired. Carb values exclude sugar alcohols such as Erythritol, as they generally have no impact on blood sugar levels. 50% of the carbs from Xylitol is added to nutritional values. This is consistent with industry practice.

If you liked this recipe, let us know what you think!Mention @alowcarblowsugarlifestyle or tag #ketohh

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